maghmour

A delicious Lebanese Moussaka which is a vegan dish made with eggplants and chickpeas. It is best serve with flatbread or rice.

Lebanese Moussaka (Maghmour)

Long Sliced Eggplants

400 gram Canned Chickpeas

Medium Chopped Tomatoes

Tomato Paste

water

onion

garlic

olive oil

cumin powder

cinnamon powder

curry powder

salt

black pepper

brown sugar

Vegetable oil (For frying)

Pour vegetable oil in the large pan on...

Pour vegetable oil in the large pan on medium-low heat.

Sliced the eggplant into a circle shape. Once...

Sliced the eggplant into a circle shape. Once hot, add them into the pan.

Fry till it turns light brown. Flip and...

Fry till it turns light brown. Flip and repeat the process.

Remove the eggplant and transfer it to the...

Remove the eggplant and transfer it to the plate with a paper towel to help absorb the excess oil. Set aside.

Add olive oil to the pot on medium...

Once hot, add chopped garlic and onion. Stir...

Once hot, add chopped garlic and onion. Stir for few minutes till it turns translucent

Add chopped tomatoes and continue stirring till it...

Add chopped tomatoes and continue stirring till it turns soft and translucent.

Add drained canned chickpeas and tomato paste. Stir...

Add drained canned chickpeas and tomato paste. Stir to combine before pouring water. Let it simmer for 10 minutes.

Add cumin, cinnamon & curry powder, and fried...

Add cumin, cinnamon & curry powder, and fried eggplant. Mix gently and continue simmering to let it absorb the flavor of the fried eggplant.

Add salt, black pepper, and brown sugar for...

Add salt, black pepper, and brown sugar for taste. Mix for one more time before turning off the heat.

Serve with rice or flatbread

Lebanese eggplant moussaka is an eggplant lover&#39;s dream on a hot summer day. Tender, roasted eggplants are cooked in a tomato based sauce with tons of onion, garlic, and chickpeas to create a flavorful meal you&#39;ll want to devour.

Lebanese Eggplant Moussaka (Maghmour)

eggplants

extra virgin olive oil

garlic (thinly sliced)

chickpeas

tomatoes (diced)

tomato sauce

kosher salt (plus more to taste)

parsley

Chop eggplants

Preheat your oven to 425°F. Trim the eggplants and peel them in a zebra stripe pattern, then cut them into half-inch thick quarter moons or 1 inch cubes.

Roast eggplants

Place the chopped eggplants on 9 x 13 inch baking dish, drizzle with olive oil, season with salt, and toss well with your hands to evenly coat them. Spread them out in one layer. Do this in batches if needed. Roast them for about 25 minutes, or until they are tender and golden brown. Set aside and drop the oven temperature to 350°F.

Sautee onions and garlic

While the eggplants are roasting, place a large skillet over medium heat, then add the olive oil, onions, garlic, and a pinch of salt. Let them cook, stirring occasionally, until the onions are soft and translucent, about 5 to 8 minutes.

Add chickpeas and tomatoes

Add the drained chickpeas, tossing for a minute, followed by the diced tomatoes. Let them cook together for another minute.

Add tomato sauce

Add the tomato sauce, one cup of water, one teaspoon of salt, fresh cracked black pepper, then stir to combine. Bring the mixture to a simmer, then taste the sauce and adjust seasoning to your liking.

Bake

Use a spatula to loosen all the roasted eggplants and spread them evenly in the baking dish, then pour all the sauce evenly on top of them. Gently stir to get the sauce in between the eggplants, then place in the 350°F oven for about 20 minutes, or until the sauce is bubbling and thickened a bit.

Garnish and serve

Let the moussaka cool for at least 15 minutes, then garnish with chopped parsley and serve with pita bread or crusty bread.

Hearty, healthy, and delicious, Lebanese Moussaka aka Maghmour, will become a regular in your kitchen.

eggplant

yellow onion

tomatoes

tomato paste

water (adjust while cooking)

cinnamon

mint

Salt and pepper

Preheat the over to 200C (400F)

Wash, peel, and cut the eggplants. Peel the eggplants leaving some lines of skin. This way, the eggplant will keep its shape while cooking, and when stirred with the rest of the stew ingredients. Cut the eggplant into big chunks.

Place the eggplant pieces in a baking tray, drizzle a generous amount of olive oil, and combine making sure all the pieces are well coated.

Bake for about 20-25 minutes at 200C (400F). Before taking it out, make sure the eggplant has softened and is fork-tender.

Finely chop the onion, mince the garlic, and chop the tomatoes, if you are using fresh tomatoes.

Heat some olive oil in a medium saucepan over medium heat. Add the onion finely chopped, and cook for a few minutes until the color starts to change.

Add the garlic, and cook for 1-2 more minutes.

Add the tomato paste, cinnamon powder, and fresh tomatoes. Bring the heat to medium-low, stir well, cover with a lid, and cook for at least 10 minutes.

Make sure you add a little water from time to time so the tomatoes don&#39;t stick to the pan and burn.

Once the fresh tomatoes are cooked and fragrant, add the cooked eggplant, and chickpeas.

Add a little water, to make sure you get the right stew consistency.

Add the dried mint and combine well.

Garnish with fresh mint and lemon zest and serve.

This recipe is super easy and really tasty, I think the mint is a bit overpowering though.
I put it in all at once and it overpowered the taste. It may be just my personal preference but I will put in less mint next time I make it (and then add more if needed)

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Lebanese Moussaka (Maghmour)

Lebanese Eggplant Moussaka (Maghmou...

Lebanese Moussaka (Maghmour)

Top 3 maghmour recipes from across the web

The most viewed maghmour recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lebanese Moussaka (Maghmour)

Lebanese Eggplant Moussaka (Maghmou...

Lebanese Moussaka (Maghmour)

The most viewed maghmour recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine